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Hemoglobin adducts as a measure of variations in exposure to acrylamide in food and comparison to questionnaire data
Stockholms universitet, Naturvetenskapliga fakulteten, Institutionen för material- och miljökemi (MMK), Avdelningen för miljökemi.
Stockholms universitet, Naturvetenskapliga fakulteten, Institutionen för material- och miljökemi (MMK), Avdelningen för miljökemi.
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2012 (Engelska)Ingår i: Food and Chemical Toxicology, ISSN 0278-6915, E-ISSN 1873-6351, Vol. 50, nr 7, s. 2531-2539Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Measurement of haemoglobin (Hb) adducts from acrylamide (AA) and its metabolite glycidamide (GA) is a possibility to improve the exposure assessment in epidemiological studies of AA intake from food. This study aims to clarify the reliability of Hb-adduct measurement from individual single samples for exposure assessment of dietary AA intake. The intra-individual variations of AA- and GA-adduct levels measured in blood samples collected over 20 months from 13 non-smokers were up to 2-fold and 4-fold, respectively. The corresponding interindividual variations observed between 68 non-smokers, with large differences in AA intake, were 6-fold and 8-fold, respectively. The intra-individual variation of the GA-to-AA-adduct level ratio was up to 3-fold, compared to 11-fold between individuals (n = 68). From AA-adduct levels the average AA daily intake (n = 68) was calculated and compared to that estimated from dietary history methodology: 0.52 and 0.67 mu g/kg body weight and day, respectively. At an individual level the measures showed low association (Rs = 0.39). Conclusions: Dietary AA is the dominating source to measured AA-adduct levels and corresponding inter- and intra-individual variations in non-smokers. Measurements from single individual samples are useful for calculation of average M intake and its variation in a cohort, and for identification of individuals only from extreme intake groups.

Ort, förlag, år, upplaga, sidor
2012. Vol. 50, nr 7, s. 2531-2539
Nyckelord [en]
Acrylamide, Dietary intake, Glycidamide, Dietary history methodology, Individual variation, Food frequency questionnaire
Nationell ämneskategori
Materialkemi
Identifikatorer
URN: urn:nbn:se:su:diva-81808DOI: 10.1016/j.fct.2012.04.004ISI: 000307320200038OAI: oai:DiVA.org:su-81808DiVA, id: diva2:566850
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AuthorCount:6;

Tillgänglig från: 2012-11-09 Skapad: 2012-11-01 Senast uppdaterad: 2017-12-07Bibliografiskt granskad

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Paulsson, BirgitTörnqvist, Margareta
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Food and Chemical Toxicology
Materialkemi

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